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Spicy Beancurd
Per serving: Calories: 174, Protein: 16 g, Fat: 6 g, Carbohydrate: 13 g
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Ingredients
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- 1 1/2 cups water
- 1/4 cups light soy sauce
- 4 teaspoons chili garlic paste, or 2 crumbled dried hot red chili peppers
- 1 cup dried textured soy protein granules soaked 5 minutes in 7/8 cup boiling water
- 2 teaspoons dry sherry
- 2 teaspoons soy sauce
- 2 teaspoons hoisin sauce
- 1/2 tablespoon oil
- 2 teaspoons minced garlic
- 1 pound medium-firm tofu, cut into 1/2 inch cubes and placed in 1 colander to drain
- 4 teaspoons minced fresh ginger
- 4 green onions, thinly sliced
- 4 tablespoons cornstarch mixed with 4 tablespoons cold water
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Preparation
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- Combine the cooking sauce ingredients in a bowl, and set aside.
- Mix the soaked textured soy protein with the sherry, 2 teaspoons soy sauce, and hoisin sauce. Set aside.
- Heat a large wok or heavy skillet over high heat. When it's hot, add the oil. When the oil is hot, add the garlic and ginger and stir-fry briefly. Add the textured soy protein mixture, and stir-fry for 2 minutes. Add the tofu and cooking sauce, and simmer for 3 minutes.
- Add the green onions and the cornstarch mixture, and stir over high heat until thick and bubbly. Serve immediately.
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